Spaghetti Puttanesca

A touch of chili pepper, a few anchovies, olives & capers complete this classic Neapolitan pasta dish!

Coline
Coline

6 minutes

Prep time

15 minutes

Cook time

527 cal.

Per serving

Utensils

Stovetop, Pot (small), Frying pan, Grater

recipe

Black olives (pitted)
Anchovies
Capers

Step 1

Roughly chop the olives, anchovies & capers.

Black olives (pitted)
Anchovies
Capers

Step 2

Heat a drizzle of olive oil in a pan over medium heat. Add the olives, anchovies & capers.

Garlic
Red pepper flakes

Step 3

Add crushed or minced garlic to the pan. Then add the red pepper flakes. Cook for 2 min.

Tomatoes (crushed)

Step 4

Add the crushed tomatoes. Reduce the heat to low & simmer for 15 more min.

Pasta (spaghetti)

Step 5

Meanwhile, cook the pasta in a pot of salted boiling water according to the package instructions. Drain it.

Step 6

Mix the cooked pasta into the sauce.

Parmesan

Step 7

Season with salt, pepper & grated parmesan. Mangia!

Nutrition facts

Average estimated amount for one serving

Energy527 cal.
Fat18 g
Carbohydrates68 g
Protein19 g
Fiber5 g

On average, one serving of the recipe "Spaghetti Puttanesca" contains 527 Energy, 18 g of Fat, 68 g of Carbohydrates, 19 g of Protein, 5 g of Fiber.

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Spaghetti Puttanesca
Very easy